Mango Ice Cream
This Mango Ice Cream is super creamy and made with a creamy custard base along with fresh mango and lime juice. It's better than storebought ice cream and makes the perfect frozen treat for summer.
Ingredients
- 2 cups pureed mangoes - I used 5 medium-sized ripe mangoes - you may also use 2.5 cups frozen but may have to adjust the amount of sugar
- 1/2 cup coconut sugar divided (plus more depending on how sweet your mangoes are), you can also sub with any other sweetener you prefer or have on hand
- lime juice from 1 lime
- 5 egg yolks
- 1 can high quality organic full-fat coconut cream , use a brand that does not contain any fillers and only coconut and water - we like Trader Joe's or Arroy-D
Instructions
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IF USING AN ICE CREAM MAKER, FREEZE THE FREEZER BOWL 24 hours prior to making ice cream.
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PREP THE MANGO: Peel, pit and puree mango along with the lime juice and 1/3 cup of sugar in blender or food processor until smooth and set aside.
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COOK THE CREAM AND SUGAR: Add coconut cream and the remaining sugar into a medium saucepan over medium heat. Cook until the sugar has dissolved and the mixture is warm
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TEMPER THE EGGS: In a large heatproof bowl, whisk the eggs until smooth. Slowly pour the warmed cream mixture into the egg yolks to temper, whisking constantly.
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COOK THE CUSTARD: Transfer the entire custard mixture back to the saucepan and cook over low heat, stirring constantly and scraping the bottom of the pan, until the mixture thickens and coats the back of a wooden spoon. Do not let it boil or the custard will curdle.
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STRAIN THE CUSTARD: In a large bowl, place a fine mesh sieve on top of the bowl. Remove the custard from the heat and pour through the sieve into the bowl. Cover and refrigerate until chilled.
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CHILL THE CUSTARD: Once the mixture is chilled, add the mango puree and whisk until combined.
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CHURN IN THE ICE CREAM MAKER: Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
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FREEZE: Transfer to an airtight container and freeze until firm.
IF NOT USING AN ICE CREAM MAKER:
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Follow steps 2 through 7. Transfer to an airtight container. Remove the container from the freezer every hour and stir then refreeze. This helps to cut down on the ice crysals.